1. Combine the ingredients for the chicken marinade in a measuring cup.

2. In a covered container, add your chicken thighs, 1/2 tsp salt, and half of the marinade. Cover and marinate for at least 2 hours, or up to overnight.

3. When you’re ready to cook, preheat the oven to 425°F.

4. Prepare the sweet potatoes and zucchini. Add them to a baking sheet and toss with 2 tbsp olive oil, 1/2 tsp salt, 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/4 tsp ground black pepper. Roast for 30–35 minutes, flipping halfway through.

5. While the veggies cook, prep the corn. Place corn on a foil-lined baking sheet.

Brush with 1 tbsp olive oil, 1/2 tsp salt, 1/2 tsp smoked paprika, and 1/2 tsp garlic powder. Wrap tightly with another sheet of foil. Bake for 25–30 minutes with the veggies.

6. To cook the chicken, heat 1 tbsp olive oil in a sauté pan over medium-high heat.

7. Add the chicken and let sear for about 7 minutes. Flip and cover for another 7–10 minutes, until the internal temperature reaches around 155°F. Adjust heat if needed.

8. Lower the heat to medium-low. Pour in the remaining marinade and simmer until the chicken reaches 165°F and the sauce thickens.

9. Remove the corn from the oven and let it cool slightly. Slice the kernels off the cob.

10. Time to build your bowl! Layer in coleslaw, sweet potatoes, zucchini, corn, and chicken. Top with ranch or hot sauce if you’d like, or I like to leave as is.